Sausage and Cauliflower Pierogies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup egg substitute
• 1/3 cup cold water
• 1 onion, thinly sliced
• 1 tablespoon olive oil
• Sausage and Cauliflower Filling, recipe follows

Directions

Bring a 4-quart pot of water to a gentle boil.

In a mixing bowl, combine flour, salt, and egg substitute. Stir water, a little at a time, into the flour mixture until a stiff dough forms. Roll dough out to an even 1/8-inch thick layer. Cut circles in the dough using a 3-inch cookie cutter or jar lid; the dough should yield 12 (3-inch) circles. Place a scant tablespoon of filling in the middle of each circle and moisten the edge of the circle with water. Fold the circle in half and seal the edges to form a half moon shape.

Drop pierogies, in 2 batches, into simmering water and simmer until they float, about 3 to 5 minutes. While the pierogies are cooking, saute the onion in olive oil in a nonstick skillet. Serve pierogies with sauteed onions.

1/2 cup finely chopped turkey sausage

1/2 cup cooked cauliflower

1/8 cup skim milk

1 teaspoon roasted garlic

Heat a small saute pan over medium-high heat. Add turkey sausage and saute until browned. Remove from heat.

Add the cauliflower, milk, and roasted garlic to a blender. Pulse until combined (do not puree). In a medium-sized bowl, combine cooked sausage with the cauliflower mixture. Fill pierogies as directed.